Pan con tomate, or bread with tomatoes, is an incredibly simple-to-prepare Spanish tapas dish that takes little more than, yes, bread and tomatoes.
Although the recipe is most often made by simply rubbing a toasted piece of bread with garlic and a tomato, I find that using a box grater for the tomato produces a much greater yield of the tangy-sweet pulp. And while I've got the box grater out, I also like to grate a serrano pepper into the tomato pulp to add a nice bit of heat.
After toasting olive oil-brushed baguette slices under the broiler, I rub the crisp bread with fresh garlic, then spoon on some of the tomato and chile pepper mixture. A drizzle of olive oil and a sprinkling of sea salt are nice finishing touches for the simple dish.
About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.